Hyperoxidation in winemaking is the technique of which practice?

Hyperoxidation in winemaking is the technique of which practice?

• A. Exposure after fermentation to oxygen
• B. Deliberate oxygen exposure of the must before fermentation
• C. Adding sugar to must
• D. Removal of oxygen during fermentation

Answer: (B)

Hyperoxidation is the deliberate exposure of the must to oxygen before fermentation. By introducing controlled oxygen at this stage, certain phenolic compounds and related precursors are oxidized ahead of fermentation, which can help reduce browning potential and modulate tannin extraction for a more stable color and smoother profile in the final wine. It is a pre-fermentation practice, not something done after fermentation, and it isn’t about adding sugar or removing oxygen during fermentation.

Hyperoxidation is the deliberate exposure of the must to oxygen before fermentation. By introducing controlled oxygen at this stage, certain phenolic compounds and related precursors are oxidized ahead of fermentation, which can help reduce browning potential and modulate tannin extraction for a more stable color and smoother profile in the final wine. It is a pre-fermentation practice, not something done after fermentation, and it isn’t about adding sugar or removing oxygen during fermentation.